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1029
RECIPES FOR COLD SWEETS

force it out on a well-buttered baking-tin in portions that would just fill a teaspoon, and spread out thinly with a hot wet palette-knife. Bake in a moderate oven until set, then take them out carefully with a palette-knife, and wrap them round buttered cornet tins. Place one inside the other, to keep them in shape, replace in the oven, and bake until lightly browned, turning them frequently in order that all parts may be equally coloured. When cool remove the moulds, partly fill them with stiffly-whipped sweetened cream, add a little jam, and fill the remaining space with cream.

Time.—About 1½ hours. Average Cost, 1s. 9d. to 2s. Sufficient for 6 or 7 persons.

2117.—GLAZED APPLES.

Ingredients.—Small apples of equal size, lemon-juice, syrup No. 2277, apricot jam or marmalade, red currant jelly, strips of angelica, sugar.

Method.—Pare and core the apples, and simmer them very gently in water to which sugar to taste and a little lemon-juice has been added. Drain well, pour over them a little syrup, and cover closely. When cold, coat the apples with apricot marmalade, fill the cavities from which the cores were removed with jelly, and decorate tastefully with strips or leaves of angelica.

Time.—From 3 to 3½ hours. Average Cost, 2½d. each. Allow 1 to each person.

2118.—GOOSEBERRIES, COMPOTE OF. (See Compôte of Fruit, No. 2099, and Stewed Fruit, No. 2160.)

2119.—GOOSEBERRY CHARLOTTE. (Fr.Charlotte de Groseilles Vertes.)

Ingredients.—Gooseberry cream, No. 2043, finger biscuits, sponge cake, or Génoise.

Method.—Line a plain charlotte mould with the biscuits or slices of the cake, cutting them to fit both the bottom and sides of the mould carefully. Make the cream as directed; when on the point of setting, turn it into the prepared mould, and set on ice until firm.

Time.—About 1½ hours. Average Cost, 3s. to 3s. 6d. Sufficient for 6 or 7 persons. Seasonable, May to August.

2120.—GOOSEBERRY FOOL.

Ingredients.—1 quart of green gooseberries, ¼ of a lb. of loaf sugar, 1 pint of cream, ½ a pint of water.

Method.—Top and tail the gooseberries, cook them until tender with the water and sugar in a jar placed in a saucepan of boiling water. Rub